So, as previously mentioned on my vacation post, I ran across American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking by Cheryl & Bill Jamison, and I have become addicted. As a result, I am going through their book and choosing my favorite recipes to cook.
I also contacted the Jamison’s to make sure they were okay with me using their book as fodder for my blog, and they responded all in the matter of 24 hours and from Hong Kong at that! They gave me the go ahead, so I am off with my very first recipe from the book: Piedmont Country ‘Q’s with Sandwich coleslaw. I did make some of my own changes to the recipe, namely liquid smoke addition and cutting the recipe in half. We have 2 people in our house and it would take us weeks to finish 6 pounds of meat. As it is, we had plenty of delicious left overs after the fact.
So, what drew me into this book? Well, I love history. Not just anyone’s history though. I love American history. I love reading about it, and the Jamison’s book is so much more than cookbook in that respect. They really share the history of America, why we eat what we do, the changing culinary landscape in America, and traditional recipes. They also share quotes from the 1800’s to the present from various culinary and historical figures, adding some interest to the book, beyond your recipes. Each recipe has a short introduction, along with Technique and Ingredient Tips. My favorite ones are the Ingredient tips, because they share their favorite places to find some of the harder to find ingredients they use. In short, this book is perfect for me. I couldn’t set it down!
With that said, I won’t share what they wrote for any of the recipes, if you want to know you’ll have to buy their book. As mentioned before, it is $5.66 on Amazon and other sellers selling new/used from $.11 making this book a huge steal. Enough to get one for yourself and a loved one.
Anyway, Country Q’s! I will forewarn, this recipe looks daunting, but if you’re organized and you have a day to yourself it is sooo worth it! You can do it on a day that you’re doing laundry or house cleaning. Once you have everything prepared, it’s more about waiting for everything to cook anyway. And besides, you’ll want to be home for all the delicious smells coming from your oven. Which reminds me, the recipe calls for a smoker. Well, I don’t have a smoker so I adjusted a little and used my cast iron dutch oven with a finish on the grill and I am more than happy with the results.
Look at how delicious it looks with the rub on it and it hasn’t even been cooked yet! mmmm…
I covered the grill grates with foil and put the grill on a very low setting because this part was just to add some smoky grill flavor, not to actually cook the meat anymore. Save those yummy juices that will accumulate in the bottom of the dutch oven and this foil! Mix them back into the meat for moisture when you pull the meat apart.
See that delicious pea salad? I have a recipe and blog post coming tomorrow for you! It was AMAZING.
If you enjoy this recipe, and would like to try others I’ve shared from the book:
Piedmont Country ‘Q Barbecue Sauce
|Prep time||40 minutes|
|Cook time||3 hours|
|Total time||3 hours, 40 minutes|
|From book||American Home Cooking|
- 2 tablespoons butter, unsalted
- 3 tablespoons onion, minced
- 2/3 cups cider vinegar
- 2/3 cups ketchup
- 1/2 cup dark brown sugar
- 1/2 teaspoon Worcestershire sauce
- dashcayenne pepper
- freshly ground pepper
|To prepare the sauce, melt butter in a large saucepan over medium heat. Add onion and saute until translucent.|
|Stir in the remaining ingredients and bring the mixture to a boil, stir occasionally. |
|Reduce heat to a low simmer and cook until the sauce has reduced to about half. Season with salt & pepper . Cool to room temp.|
Piedmont Country ‘Q Barbeque Mop
- 1/2 cup cider vinegar
- 1/2 tablespoon worcestershire sauce
- 1/2 tablespoon black pepper
- 1/2 tablespoon kosher salt
- 2 teaspoons vegetable oil
- pinch cayenne pepper
|Use barbeque mop to baste meat while it cooks on the grill.|
Piedmont Country ‘Q Carolina Dry Rub
- 1-1/2 tablespoon ground black pepper
- 1-1/2 tablespoon dark brown sugar
- 1-1/2 tablespoon paprika
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 boston pork butt (untrimmed, about 3 pounds)
|Combine all ingredients in a small bowl, and can be made a week ahead.|
|Place the pork, fat side up on a work surface (not wood). Cut the piece of pork in half lengthwise, to form two long strips. Be careful if there are still bones in your section of meat. Sprinkle the dry rub evenly over the pork sections and massage vigorously. Cover and chill for at least 2 hours up to 8 hours.|
Piedmont Country ‘Q Sandwich Coleslaw
- 1 cup mayo
- 6 tablespoons cider vinegar
- 6 tablespoons barbeque sauce (I recommend using a smoky variety for best results)
- 3 tablespoons granulated sugar
- 1 Medium head cabbage (thinly sliced)
- 1/2 teaspoon liquid smoke (optional)
|In a large bowl, combine mayo, vinegar, BBQ sauce, and sugar.|
|Stir in the cabbage, and season with salt.|
|Cover the slaw and refrigerate until needed, it's recommended the slaw sits for an hour or two at minimum.|